I've finally found the best brisket recipe. It combines Tori Avey's holiday brisket, with a couple of recipes from my mom's Jewish cookbooks.
I've modified the recipe in a few ways and cooked it in a slow cooker.
Here are the ingredients:
3 lbs brisket. We found a reasonable size in Wegmans.
extra virgin olive oil
1 large white onion, sliced and diced
1 handful of baby carrots
1 package of cut up celery hearts
14.10 oz POMI Strained Tomatoes
Crushed garlic
1/2 cup brown sugar
1/4 cup apple cider vinegar
2 cups chicken broth
2 cups, or more, Ginger Ale
Ocean Spray Whole Berry Cranberry Sauce, to taste
Salt and pepper
1. Season the brisket with salt and pepper to taste. Sear the brisket until brown in a fry pan using olive oil. Then remove from pan.
2. Saute onion
3. Add carrots and celery
4. Pour half of the tomatoes into the slow cooker
5. Place the brisket into the slow cooker
6. Combine the remaining ingredients and pour over brisket in the slow cooker
7. Cover and cook for 8 HOURS on LOW.
8. Allow the brisket to cool, then place in the refrigerator over-night.
9. Slice the brisket against the grain, and place the brisket back in its liquid. Bake at 350 for 1/2 hour.
10. Place back in refrigerator, after cooled.
11. Re-heat brisket to serve.